Vietnamese Fermented Pork Roll
- Preparation time: 30 minutes
- Cook time: 20 minutes
“Nem chua” is a traditional dish in Tet holiday of Vietnamese people. It possesses the local characters of each region of Vietnam. Hereafter is a common recipe to make nem chua.
- 1 pound lean pork, rince, slide and grind well
- 1/2 pound pork skin, rince in warm water and squeeze out excessive water and let dry, slice as thinly as possible
- 1 bulb of garlic, peeled and minced White peppercorns, wash and soak in water for about 10 mins, let dry
- 2 fresh hot peppers
- 1 bag of seasoning Nem mix (Found in Asian Grocery stores and contains salts and nitrites for curing)
- 3 spoons of sugar
- Banana leafs, thaw and wash carefully
- In mixing bowl, combine ground pork, sliced pork skin, sugar minced garlic, peppercorns, sliced hot peppers and the seasoning Nem mix. Squeeze.
- Divide the mixture into small equal parts
- Wrap each part with fresh banana leaves into small boxy rolls
- After 24 hours, fermented pork rolls are ready to be served. Put them in refrigerator to use in the next three days.
Requirements: The finished “Nem chua” should have a light pink color and a sour, sweet, salty and spicy smell and taste. “Nem chua” are usually served with fresh sliced garlic and chilli sauce.
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